Ingredients

• 1 lb plain flour, sifted
• ½ level teaspoon salt
• 6 oz lard
• 10 tablespoons water
• 1 small egg, beaten
• 1 lb pork sausage meat
• 1 level teaspoon powdered sage
• 2-4 tablespoons water
• 2 hard-boiled eggs, hard-boiled

Method

1. Sift flour and salt into a warm bowl and make a well in the centre. Place lard and water in a pan, bring to the boil, and pour at once into the flour. Mix rapidly with a wooden spoon until the pastry is cool enough to handle.
2. Knead until smooth and free from cracks. Cut off one third for the lid and place in a covered warm bowl. The pastry must be warm enough to mould but not so warm that it will not retain its shape.
3. Mould the remaining pastry over the base and up the sides of a greased and floured, loose-bottomed 6-inch cake tin. Leave for 5 minutes to set.
4. Mix sausage meat and sage, moisten with water. Spread one third over the base of the pastry, place the hard-boiled eggs in the centre, and cover with the remaining sausage meat.
5. Form a little of the remaining third of pastry into leaves and the rest into a round for the lid. Damp the edges and press into position. Mark the edges with a fork and make a hole in the centre to allow steam to escape.
6. Decorate the top of the pie with pastry leaves and brush with some of the beaten egg. Bake in a hot oven (400°F / Gas Mark 6) for 30 minutes, then reduce heat to moderate (350°F / Gas Mark 4) for 1 hour.
7. Ease the pie from the tin by standing it over a can or basin and pushing the cake tin downwards. Transfer to a baking tray, brush the sides and top with egg, and cover with foil to prevent over-browning. Return to the oven for a further 30 minutes.
8. Serve hot with baked tomatoes, garnished with parsley.

Notes